Lamb Rump, Buttery Asparagus & Salsa Verde

A spring recipe from The Farm Table Head Chef, Tom

Difficulty:

Prep time: 20 minutes

Cook time: 25 minutes (including resting time)

Serves: 2

Lamb Rump, Buttery Asparagus & Salsa Verde Image 1

Lamb Rump, Buttery Asparagus & Salsa Verde Image 2

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Ingredients

12-16oz lamb rump steak from the Darts Farm Butchers
1 bunch of local asparagus.
50g butter

For the salsa

100g chopped parsley
100g chopped basil
100g extra virgin olive oil
2 grated garlic cloves
2 anchovy fillets
30g of strained capers
30g of sherry vinegar

Method

For the salsa, chop the anchovy fillets and the capers roughly then combine the rest of the ingredients, adding salt and pepper to taste. For a looser sauce, just add more olive oil.

For the asparagus, gently bend each shaft until it snaps near the base, discard the woody base and wash the tops in cold water. In a frying pan bring an inch of water up to the boil and add 50g of butter, one pinch of salt, then the asparagus. Reduce the water until the butter starts to thicken (about 1-2 mins on a high heat) and then tip the asparagus on to the plate.

For the lamb rump, trim any tough or hard skin from the meat and lightly score the fat. Heavily salt and place into a hot frying pan, turning every 30 seconds to get a good colour on the flesh, then put into the oven for 6 minutes (medium-rare). Remove from the over and place onto a chopping board and cover with a tea towel to rest for 10 - 15 minutes, before carving in to thin slices.

To serve, lay the sliced lamb next to the asparagus and drizzle your salsa verde over the top.